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Thursday, January 17, 2013

Herbed Cheese and Corn Muffins with Sweet and Hot Cream Cheese Spread

From the kitchen of One Perfect Bite...I made a pork posolé for dinner tonight. I've featured it before and the recipe I use to make it can be found here. While it bubbled away in the crock-pot, I decided to give these special corn muffins a try. I found the recipe in Food and Wine magazine and I thought the muffins would be a perfect accompaniment to some of the spicy winter soups and stews the Silver Fox loves. While I tend to be a purist, I must admit these are delicious and the guy I made them for thought they were a "triumph". He really said that. I do so rue the day he first read Dickens. Judgments here are never simply described and what comes from my kitchen gets labeled in grandiose Victorian terms, even when a simple "good" might be more fitting. They are, after all, just corn muffins and no one expects them to rock the world. That said, they are a bit different and if you are looking for a new recipe, you might want to give this version a try. There is nothing here not to like, so I do hope you will enjoy them. Here's how they are made.

I've always been a sucker for a good cheesy corn muffin! And the added cream cheese spread sounds amazing! And, what luck I have today... I've been thinking over the last day or so how to use up the remainder of the pepper jelly I have on hand!! :)

We've been eating a lot of soups lately, these Corn Muffins would be perfect with a bowl of soup! Besides, filling up on a little soup would keep me from eating too many of the muffins. :) Have a great weekend, Mary.

I adore corn muffins. They are one of my all time favorites. Thank you for sharing with me. This post, along with my cup of hot chocolate, is making for a very lovely Thursday morning. Have a great weekend!

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